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| “Truffled” zucchini (
courgettes ) — Zucchine trifolate serves 6 |
| Trifolato in Italian comes from the name for truffle in dialect "trifola", and means prepared like a truffle, that is, cooked with garlic and parsley in olive oil. |
 10 zucchini
(courgettes) diced 3 tbsp extra virgin olive oil 1 garlic clove salt and pepper 1 tbsp parsley, finely chopped |
| Heat the oil in a large non-stick pan and gently brown
the garlic. Then depending on how much you like garlic either throw it
away or if you like it strong keep it in. Throw the zucchini into the pan and cook on medium heat for about 15-20 minutes stirring occasionally so they do not stick. Add the parsley at the last minute and adjust for salt and pepper. |
Updated 08 November, 2007 - webmaster Dirk Steine |
